Non-stick cooking spray 1 tablespoon Olive or canola oil 1 Onion, diced 2 Garlic cloves, minced 1 Red bell pepper, diced 1 Small can of green chilies, drained 3 cups Shredded rotisserie chicken 1 teaspoon Cumin 1 teaspoon Chili powder Kosher salt, to taste Black pepper, to taste 2 Cans of black beans, drained and rinsed 2 cups Grated cheddar or Monterey Jack cheese 8 Tortillas 1/4 cup Fresh cilantro leaves 1/4 cup Sour cream 1/2 cup Pico de gallo 2 Limes, cut into wedges 1 Avocado, diced
Heat the oven to 400 degrees F.
Spray a spring-form pan with nonstick spray and set it aside.
Heat a non-stick skillet over medium-high heat and add in the oil. When hot, add in the onion, garlic and bell pepper. Season with salt and cook until tender, about 3 minutes. Add in the chilies, chicken and spices and stir to combine. Taste for seasoning and remove from the heat.
Place the beans in a bowl and season with a little salt and a spoonful of the pico de gallo, then set aside.
Place a tortilla into the spring-form pan and top with some of the beans and cheese. Top with another tortilla and then the chicken mixture and a little cheese. Repeat with another layer of tortilla, beans, tortilla, chicken — until all ingredients have been used and the last layer is a tortilla. Top with the remaining cheese and place onto a baking sheet and into the oven.
Bake for about 20 minutes and then let rest for 5 minutes before slicing. Slice and serve with all of your desired toppings.
Subscribe to Dr. Oz’s newsletter and never miss the best content.
Get everything you need to live healthy and happy.
Click here to sign up.